Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1887-05-05

t# until ltuOtIg NnlCn OIL Dui1 DS III aDOul ~
81 minutes if the fowls are young. Re
NJ move them to a baking pan, haste with
"a melted butter, dredge with flour and set
in the oven for FIVE minutes to brown.
n Have ready some rice crcquettes, put the
n chickens on a hot dish, garnish with the
N croquettes, and,serve with the broth in
Al which they were stewed, strained and
81 thickened
~ ITALIAN oMELET.
"a Nix a tablespoonful of cooked macar-
81 oni, cut into half inch lengths. with an
81 equal bulk of grated cheese Parmesan
81 is the nicest-and dessert spoonful or
ia SO of tomato conserve; add -grate of
u nutmeg and suspicion of cay enne, then
Il stir the whole in stewpan until hot. Put
q the mixture into the center of medium
q sized omelet, just before folding, and
III serve at once.
81 FISH OUTLETS.
III Few modes equal that OF wrapping
m them in buttered paper ana cOokiag on Il
~ gridirOn, or in a hot oven, as the paper
y keeps in the flavor and goodness; but the
81 time of cooking must be a little longer
* than for outlets cooked minus the paper.
MUsH MUFFINs.
II Into quart of boiling water stir
Il enough corAmeal to make an ordinary
mush; letit cock Isl minutes. When cooled
Il to lukewarm beat in two eggs, and then
n thin the mush by stirring in lite milk
q or cream so that it will drop readily from
\ the spoon. Bake in oiled pans about 30
q minutes; the oven must be hot.
CRooUiGNoLLEs
are good for afternoon tea. Mix four
ounces of butter with tea-spoonful of
sugar,a pinch of salt, half a pound of
-four and four whites of eggs to a stiff
paste; adding few drops of any desired
essence. Then put the mixture on the
pastry board and roll it in a rope-like
form half an 1noh in diameter; cut this
INTO pieces half an inch long, glaze with
n yolk of egg, dust with sugar and bake in
q moderate oven, Eat cold.
FRUIT CAKE.
One pound each of sugar, butter, and
Il flour. the latter brovned3 pounds stoned
ralsins, pounds currants, pound citron,
n l pound almonds, l cup molasses, l tea
spoonful soda dissolved in a halfcup
milk, l wineglassful brandy, 15ounce
each mace, cloves, cinnamon, and allspice,
l nutmeg, , eggs. Mix a Ii lite rosewate
VIVA WV AAuAI Allh allow TIC NUOlb TO
stand over night. Bake slowly for from
two to three hours. Cup Cake-Mix
cup milk, cups butter, 3 cups sugar, 5
cups flour, and eggs. For frosting for
eake-Isn tablospoonfuls OF powdered
sugar and the white of ! egg beaten four
minutes. Flavor with lemon or vanilla
planned sHAD.
To cook shad on plank place per
iectly smooth oak or hickory plank be-
lore the fire until it is quite hot, but not
Scorched. When heated place thereon a
shad which has been split and cleaned
and seasoned with butter, pepper, and
halt, taking care to have the skin next the
wood, and allow il to remain untouched
until done. The liver, roes, and heart
should be stewed in a saucepan, with
aadluon of four ounces of butter rolled
IN nou-, two slices of lemon, and few
s!oVes, and, when done, can be served in
a'auceboat, first covering the contents
With gill of wine.
PINEAPPLE SALAD.
Pare and dig out the eyes of the pine,
d and then, holding it by the crown with the
!ett hand, tear the fruit into shreds with
iork in the right hand, until the worth
less core Is reached. Place the shredded
''uit loosely into compete, add liberal
quantity OF powdered sugar, wine glass
run OF curacao, and half wineglassful of
brandy Alternate layers of shredded
pineapple and fresh cocoanut, served
N''n sauce of orange juice seasoned
7''h sugar and liquors, is excellent.
POTATOES AU cocHoS.
ohee two hot mealy pototoes, and then
W. slices into squares. Put inso a sauce
pan and add scalded cream to cover them,
-' ana white pepper. Cut into small
f.e'ss ha'f an ounce of fat boiled salt pork
1-G aad to potato. Simmer until thorough
a.. o,g"led together, and pour into small
~ s-a''n vegetable baker, dish. Crate
.'sah cheese over it, add some bits
utter, and brown in the oven. Serve
s'''e dish Make as many dishes as
''l nave guests to serve.
BAKED EGGS
a.. S'Ege pound of lean boiled ham.
-. -e aga an equal quantity OF cracker
-.-os Moisten and spread the mixture
platter. Scoop ont four round
t..-- q. large as an egg, and drop an egg
me shell into each hole. Season
a''' cayenne and butter and put in
"a MI, NM Serve when the eggs are cook |
Inc crumbs should be moist enopob
..a' there will be a crust when the eggs
OYSTER rArIrEs.
a., as pint of oysters pint of cream.
r.. tablespoonful of four, sal. and pen'
I'll Iei cream come 10 boil: miY 6opPr
.,r q little cold milk and stir into boil
M s ,'5IIn; season With pepper and salt
c. .He cream Is cooking let the ovsters
go 10 boil in their own Hauor: ski1n
na.---l,'y and drain of al liquor in nat.
sra7, s,i. ana serve the given qnantitv i
-sh for eighteen shells. =
FIsH SAUCE
" sai vell The yolks Of Z eggs. and .s-
ssl- srs II drawn bntter, adding pepper